POTATO DUMPLINGS

Potato Dumplings

5 medium potatoes
1 ½ cups bread crumbs (dry) moistened with a little milk
2 tsp grated onion
2 eggs, beaten
1 Tbsp flour
salt and pepper

Grate potatoes and mix with bread crumbs and onion. Add beaten eggs, flour and a little salt and pepper. Mix thoroughly. Form mixture into balls. Dust lightly with flour. Drop into bubbling salted water. Cover tightly and boil for 15 minutes. Dumplings may be dropped directly into stew or casserole and allowed to steam 15 minutes.

CAULIFLOWER AU GRATIN

CAULIFLOWER AU GRATIN

1 large or 2 small to medium heads of cauliflower 

2 Tbsp. butter

2 Tbsp flour

1 pinch each thyme, nutmeg, salt and cayenne pepper

1 bay leaf

21/2 cups of milk

4 Tbsp. grated Parmesan cheese

1 cup grated Gruyere cheese

1/2 cup bread crumbs 

Prepare bechamel by melting the butter in a saucepan and adding the flour off the heat and stirring until butter absorbs flour.  Add a pinch of thyme. nutmeg and cayenne pepper to taste.  Return to heat and add Milk and bay leaf.  Stir over medium heat until the sauce boils.  Reduce heat and allow sauce to simmer for 45 minutes, or until it is reduced by about one-half.  Remove bay leaf and strain through a fine-mesh strainer.  Prepare the cauliflower by cutting into flowerettes and boiling in salted water for 8-9 minutes.  Drain in a colander and rinse under cold, running water.  Place the finished bechamel sauce, the cooked cauliflower and the cheeses in a bowl and mix thoroughly.  Place the mixture in a buttered casserole, sprinkle the top with breadcrumbs. Dot with butter and bake at 375° for 45 minutes.  Serves 6.

RUBY BEETS

RUBY BEETS

4 Tbsp. cornstarch 

2 Tbsp. sugar

1/4 teaspoon salt

11/3 cups cranberry juice

1 Can sliced beets, drained

Mix first three ingredients together over medium heat.  Add cranberry juice and cook until thickened.  Pour over drained beets and marinate overnight.  Serve warm or cool.  Serves 4.

SWEET POTATOES AND APPLES

SWEET POTATOES AND APPLES
Makes 6 cups


1 (29 ounce) can sweet potatoes


1 (21 ounce) can apple pie filling


2 teaspoons brown sugar


1/2 teaspoon ground cinnamon


3 Tbsp. vinegar






In a large bowl, mix together sweet potatoes, apple pie filling, brown sugar, cinnamon and vinegar. Transfer to a medium microwave-safe dish.


Microwave on high 5 minutes, or heat in conventional oven at 350° for fifteen minutes or until the mixture is hot and bubbly.

CAULIFLOWER IN MUSTARD SAUCE (salad)

CAULIFLOWER IN MUSTARD SAUCE
(Salad)

3 large heads cauliflower
Salted water
1 cup sour cream
1 cup mayonnaise
2 Tbsp. prepared mustard
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper

Cook cauliflower in salted eater until tender. Cool in refrigerator. Combine remaining ingredients. When cauliflower is cool, pour sauce over and refrigerate until serving time.

Its way too white. Add some chopped red pepper and chopped green onion and anything for color. Serves 10-12.

BAKED YELLOW SQUASH and SHRIMP

Baked Yellow Squash & Shrimp

If you know how to do it, there ain’t nothing to it."
Small squash without blemishes are best.

½ lb. Raw shrimp, peeled, deveined and cut in half
1 ½ lbs yellow squash, sliced
1 qt vegetable stock
1 medium onion, chopped
2 toes garlic, chopped
1 rib celery, chopped
½ small bell pepper, chopped
4 Tbsp. Butter
½ cup bread crumbs
Salt and pepper
Hot sauce

Preheat oven to 350⁰. Parboil squash in vegetable stock. Drain and set aside. Saute onions, garlic, celery and bell pepper in 2 Tbsp of butter. Add shrimp and cayenne. Saute until shrimp are pink. Combine with squash and turn into a basking dish. Combine bread crumbs and 2 Tbsp of melted butter. Crumble over squash and shrimp mixture. Bake at 350 for about 15 minutes or until crumbs are brown. 
Serves 6.

BOILED SWEET POTATOES (And How to Finish Them)

Boiled Sweet Potatoes (And How to Finish Them)

Don't boil them until they're mush but still have some resistance when pierced with a knife. You can also add savory things to finish them, sauteed bacon and onions, ham, some or prosciutto. I also like a dusting of Parmesan cheese and some fresh basil is nice if you use the Parmesan and Prosciutto.

Variations:
Orange: Combine 1/3 cup sugar, 1/3 cup brown sugar and 1 Tablespoon cornstarch. Stir in 1 cup orange juice and 1 Tablespoon grated orange peel. Cook over low heat until mixture begins to thicken. Pour over sliced potatoes. Dot with 2 Tbsp. Butter. Cover with foil and bake in a 350 degree oven for 20 minutes, Baste occasionally. Uncover, turn potatoes and bake 15 minutes longer.

Sugar: combine 3'4 cup brown sugar, ½ cup water, ½ tsp. Salt, 1/4 stick butter and 1/8 tsp. Cinnamon. Pour over sliced potatoes. Bake, uncovered, in 350 degree oven for 30 minutes. Baste occasionally. Turn once.

Tangy Lemon: Combine 3/4 cup brown sugar, ½ tsp. Grated lemon peel and 2 Tbsp lemon juice. Pour over sliced potatos. Dot with 2 Tbsp butter. Bake, uncovered, in 350 degree oven 25 minutes.

Sherry-Orange Pecan: Sprinkle yams with ½ cup brown sugar and 1/3 cup pecans. Pour 1 cup orange juice, 1 Tbsp grated orange peel and 1/3 cup sherry over sliced potatoes. Dot with 1/4 stick butter. Cover and bake in 350 degree oven about 35 minutes or until liquid is absorbed.

SWEET POTATO CASSEROLE

Festive Sweet Potatoes

6 yams, roasted until tender and cooled, peeled and cut into 1/2-inch rounds
½ cup butter, melted
1 can (1 lb. 4 ounces) crushed pineapple, well-drained
2 cups brown sugar
1 cup pecans
½ cup dry vermouth
1/8 tsp. Cinnamon
1/3 tsp. Nutmeg

Juice and grated zest of one orange
Mix the juice of the orange with the butter
Mix the grated zest of the orange with the brown sugar
Layer yam slices in a 2-quart buttered casserole with the other ingredients, ending with the brown sugar. Bake in 375 degree oven until the sauce thickens, about 1 hour. Yields 8 servings.

BLACK EYE PEA SALAD

Black Eye Pea Salad

5 cups cooked and drained dried black-eyed peas (see Note)
4 slices crisp cooked bacon, crumbled, fat reserved separately
1/2 cup plus 2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped red onions (1/2 medium onion)
1/2 cup finely chopped red bell peppers
3 tablespoons finely chopped green onions
2 tablespoons finely chopped jalapenos
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Creole Seasoning

3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine the black-eyed peas, bacon, 3 tablespoons reserved bacon fat, and all the remaining ingredients in a large bowl; toss well to combine. Cover and refrigerate for at least 4 hours or preferably overnight, stirring occasionally.

Allow the salad to sit at room temperature for 30 minutes before serving. Toss well just before serving.


Makes 6 cups, 8 servings


Note: To make 5 cups cooked black-eyed peas: Soak 2 cups dried black-eyed peas for 4 hours. Drain the peas and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 20 to 30 minutes. Drain and transfer to a bowl to cool.